Cinnamon Star Bread

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This cinnamon star bread is soft, pull-apart, and layered with cinnamon sugar. It looks impressive but is easier than you think. Perfect for Christmas morning or holiday brunch!

Prep Time30

Cook Time25

Rise1

Total Time1 55

Course: Bread

Cuisine: American

Servings:

Author: Kristin Maxwell

Ingredients

2 cups all purpose flour, spooned & leveled 242 grams
1/2 cup instant mashed potato flakes 42 grams
2 tablespoon granulated sugar 27 grams
1 teaspoon salt
3/4 cup warm whole milk at 115-120℉
1 packet instant yeast (2 ¼ teaspoons)
1/4 cup unsalted butter room temperature

Filling

1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 egg

Instructions

In a large bowl mix the flour, potato flakes, sugar and salt together. Set aside.
In the bowl of a stand mixer, add the water and yeast and stir to combine and activate the yeast and let it stand for 3 minutes to bloom. Add the flour mixture and butter. Using the dough hook, mix on medium speed until the dough is smooth and soft, about 5-7 minutes. Place the dough into a light greased mixing bowl (use about ½ tablespoon vegetable oil), turn dough over so both sides are greased and cover to let it rise for 1 hour.
While the dough is resting in a small bowl, mix the sugar and cinnamon together and set aside.
On a flour dusted surface, divide the dough into 4 equal size pieces and gently shape into balls. Roll 1 of the dough balls out to about a 10” round. The piece will seem thin. Carefully place this dough on a parchment lined baking sheet, then spread ⅓ of the cinnamon sugar (just shy of 3 tablespoons) leaving about ¼” ring around the outside of the circle.
Repeat with the second dough ball- roll out on a floured surface to about a 10” round and place on top of the first dough circle. Spread another ⅓ of the cinnamon sugar onto the dough leaving about ¼” ring bare around the outside of the circle. Repeat this one more time with the third dough ball. Roll the last dough ball out to about 10” circle and place on top.
Place a 3” round biscuit cutter (but do not press down) in the center of the dough circle, which acts as a guide to make the star cuts. Using a sharp knife, make cuts through the layers to end with 16 total pieces for 8 twist pairs. Remove the biscuit guide and twist 2 dough strips in opposite directions. Twist 2-3 times then pinch the pairs together at the ends, using a bit of water to seal it together if needed. Repeat with the remaining strips until you get eight pairs. Cover loosely with plastic wrap while you preheat the oven.
Preheat the oven to 400 degrees. In a small bowl beat the egg. Brush the top of the star bread with the egg and bake for about 15 to 19 minutes until golden brown. Let cool for about 10 minutes and serve with a dusting of powdered sugar or more cinnamon sugar.

Notes

Spoon and level flour or weigh for best results (242 grams). Scooping directly from the bag adds too much flour.
Warm the milk in the microwave, about 30-40 seconds, or on the stovetop. Use a digital thermometer and add it to your mixing bowl when it's slightly over 120℉, since the bowl will decrease the temperature once added.
This recipe uses fast action instant yeast. If substituting active dry, bloom it in the warm milk for 5–10 minutes first.
Dough should be smooth and slightly tacky after mixing. Adjust with flour or milk if needed.
Let dough rise until fully doubled, about 1 hour. Don't rush this step.
Roll dough circles thin (about 10 inches). They'll puff during baking.
Use a round cutter or glass as a center guide when cutting, but don't press down.
Pinch twisted ends firmly; use a dab of water to help seal if needed.
Egg wash creates a golden, shiny crust. Don't skip it.
Storage: Leftovers keep at room temperature, wrapped, for up to 2 days. If in a humid location, refrigerate.
Reheating: Bring to room temperature for about 20 minutes, or warm gently in the microwave at 50% power for 1 minute.

Nutrition

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